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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pot Roast with Cranberries Recipe

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This recipe for Pot Roast with Cranberries is from B-Lynn's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. butter or extra virgin olive oil
1/2 cup sugar
2 - 3 lbs. chuck or brisket roast
Salt and pepper
1/2 cup sherry vinegar or wine vinegar
12 oz. fresh or frozen cranberries
1 orange
Cayenne pepper to taste
Directions:
Directions:
Put the butter in a casserole or a skillet and turn the heat to med-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides. As the meat browns, season with salt and pepper. When the meat is browned, add vinegar and cook for a minute continuously stirring. Add the cranberries and remaining sugar and stir. Strip the jest from the orange and add to the skillet. Add the juice from the orange and a pinch of cayenne pepper to the skillet, cover and heat on low.
Cook, turning about every 30 minutes for 2 hours or until the meat is tender. Turn off the heat and let stand for a few minutes, then carve and serve with the sauce.

 

 

 

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